Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.
- Serves: 8 persons
- 8tablespoons/113 grams unsalted butter, plus more for serving
- 1 ¼cups/180 grams fine- or medium-grind yellow cornmeal
- 1cup/125 grams all-purpose flour
- ½cup/100 grams granulated sugar
- 2teaspoons baking powder
- 1 ½teaspoons kosher salt (Diamond Crystal)
- ½teaspoon baking soda
- 3large eggs
- 1cup/240 milliliters buttermilk
- 1cup/115 grams fresh or thawed frozen cranberries
Step 1Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
Step 2Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
Step 3Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.
Step 4Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.